Tanisorn “Orb” Vasinopas

Chef & Owner, Kensaku

Industry : Food

Tanisorn "Orb" Vasinopas understands seafood from well before it reaches the plate. More than a decade spent studying, sourcing and preparing fish has given the chef and owner of Kensaku an unusually broad perspective on marine ingredients, one that began with a fish delivery business before evolving into restaurant ownership.

His interests extend deep into the seafood supply chain. Orb shares knowledge with fishermen, researchers and industry professionals, collaborating with organisations including the Agricultural Research Development Agency (ARDA) and Kasetsart University. At fishing-community level, the focus is practical: improving handling practices so catches reach the market in better condition and can command greater value.

Among the techniques he promotes is ikejime, the Japanese method of processing fish designed to preserve freshness and texture. It is a telling example of how Orb connects culinary knowledge with the livelihoods of those supplying the kitchen.

Kensaku also gives him a platform for education. In the restaurant and online, he shares insights into seafood seasons, sourcing and sustainability, helping diners look beyond the finished dish to consider where their food comes from and how it has been handled.

By bringing fishermen, researchers, kitchens and consumers into the same conversation, Orb is making seafood expertise about more than cooking. His work encourages a deeper appreciation of Thailand’s marine heritage – and a more thoughtful relationship with the ocean that sustains it.